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Honey-Harissa Glazed Barramundi

Honey-Harissa Glazed Barramundi

with Roast Vegetable Medley, Fetta & Yoghurt
Kajol Kotecha
Kajol KotechaUpdated on June 16, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
580 kcal
Protein
: 
40.8g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • Wheat
  • Gluten
  • Soy
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Zucchini

1

Red Onion

1 packet

Roast Veggie Mix

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

280 g

Barramundi

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 packet

Harissa Paste

(May be present: Soy.)

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1

Smooth Fetta

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Energy (kJ)2430 kJ
Calories580 kcal
Fat27.6 g
of which saturates10.7 g
Carbohydrate43.1 g
of which sugars26.8 g
Dietary Fibre9.3 g
Protein40.8 g
Sodium1220 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Baking Paper

Cooking Steps

PDF
Get prepped
1
  • Preheat oven to 220°C/200°C fan-forced. 
  • Slice zucchini into thick rounds.
  • Cut red onion into wedges.
Roast the veggies
2
  • Place prepped veggies and roast veggie mix on a lined oven tray. Sprinkle with paprika spice blend, drizzle with olive oil, season with salt and toss to coat. 
  • Bake until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between two trays.

Cook the barramundi
3
  • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
  • Pat barramundi dry with paper towel and season both sides.
  • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
  • In the last minute, add harissa paste, the honey and a splash of water, gently turning fish to coat. 

TIP: Patting the skin dry helps it crisp up in the pan!

Finish & serve
4
  • Divide roast vegetable medley between bowls. Crumble fetta over veggies.
  • Top with honey-harissa glazed barramundi. 
  • Dollop over Greek-style yoghurt. Enjoy! 

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